Our Wholemeal Sourdough is made with coarse organic stone-ground flour and dark molasses.
Taking the Gold award at the 2013 Soil Associations Organic Food Award. This little loaf is covered with Sunflower seeds giving it a great look and an even greater nutty taste.
In our shops, this loaf is known as the Quern Loaf; Taking its name from the Quern stone, which was historically used to mill coarse wholemeal. The stones were used in pairs with the Quern stone being stationary at the bottom and the the top handstone used for grinding. It is believed these stones were first used in Neolithic times to grind cereals into flour.
A delicious wholemeal sourdough loaf, the Quern Wholemeal Sourdough is high in fibre and great for digestion. It is sweetened with a dollop of molasses, makes superb toast and will keep for a week easily.
To celebrate the 2013 Gold award, we rustled up some delicious recipes such as the Brown Crab on Toast . Seasoned crab meat with the taste of Sourdough is just delicious.